| | Chickpea, vegetable and coconut curry
Chickpea, vegetable and coconut curry
Chickpea, vegetable and coconut curry 4.3-5 9
  • Calories: 1379 kj
  • Fat: 9g
  • Carbohydrates: 10g

How to Make:

  1. Heat oil in a saucepan over high heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add garlic, ginger, chilli, spices and curry leaves. Cook, stirring, for 1 minute.
  2. Add stock and milk. Bring to boil. Add carrot and chickpeas. Reduce heat to low. Cover. Simmer, stirring occasionally, for 10 minutes.
  3. Add broccoli and peas. Simmer, covered, for 5 minutes or until vegies are just tender. Divide among plates. Serve with quinoa, yoghurt and pappadums. Top with coriander.
Time for preparing:
30 min.
Servings:
4

Ingredients:

  • 2 teaspoons olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 teaspoons finely grated ?fresh ginger
  • 1 long green chilli, deseeded, finely chopped
  • 2 teaspoons brown mustard seeds
  • 2 teaspoons curry powder
  • 10 fresh curry leaves
  • 375ml (1 1/2 cups) Massel vegetable liquid stock
  • 125ml (1/2 cup) reduced-fat coconut milk
  • 300g carrots, peeled, cut into 1cm pieces
  • 400g can chickpeas, rinsed, drained
  • 350g broccoli, trimmed, cut into florets
  • 150g (1 cup) frozen peas
  • 2 cups steamed quinoa, to serve
  • 1/4 cup natural yoghurt, to serve
  • 4 pappadums, microwaved, to serve
  • Fresh coriander leaves, to serve
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